Summer pickled cabbage

Summer Sun Pickled Cabbage – A recipe that brings an explosion of flavors and freshness!

Preparation time: 15 minutes
Waiting time: 3-4 days
Total time: 3-4 days and 15 minutes
Number of servings: 10-12 servings

Who doesn't love the fresh aroma of summer brought to every meal? Summer pickled cabbage is an excellent choice to add a crunchy and tangy note to your favorite dishes. This simple and quick recipe will transform your fresh cabbage into the perfect delight for salads, sides, or even as a main ingredient in various recipes.

A Brief History of the Recipe
Pickled cabbage is a traditional method of preserving vegetables, used for centuries in various cultures. It not only allows vegetables to be stored for longer periods but also improves their digestibility and enriches them with probiotics. Sun pickled cabbage is a popular technique during the warm season, taking advantage of sunlight to speed up the fermentation process. Thus, we get a crunchy and flavorful cabbage, perfect to be served on hot summer days.

Nutritional Benefits
Cabbage is a vegetable rich in vitamins (A, C, K) and minerals (calcium, potassium), as well as an excellent source of fiber. Consuming pickled cabbage helps improve digestion, strengthen the immune system, and can contribute to maintaining a healthy weight.

Necessary Ingredients
- 4 kg of fresh cabbage (choose a firm cabbage without spots or damage)
- 1 bunch of flowering dill (make sure it is fresh and aromatic)
- Peppercorns (about 10-12 peppercorns)
- Bay leaves (2-3 leaves)
- 120 g salt (preferably non-iodized salt for proper fermentation)

For the solution:
- 1 l water (preferably filtered water)
- 1 tablespoon honey (can be replaced with sugar, but honey adds a distinct flavor)
- 30 ml wine vinegar (choose a quality one for better taste)
- Mustard seeds (optional, for added flavor)

Preparation Technique

1. Preparing the cabbage: Start by cleaning the cabbage. Remove the cores and outer leaves, then chop the cabbage finely. It is recommended to use a sharp knife or a grater to achieve even strips.

2. Macerating the cabbage: Place the chopped cabbage in a large bowl and add the salt. Massage the cabbage well with your hands for a few minutes to activate its natural juices. Let the cabbage sit for 30 minutes – this step is essential as it helps soften it and facilitates fermentation.

3. Preparing the jar: Ensure that the jar in which you will ferment the cabbage is clean and dry. At the bottom of the jar, place a stem of flowering dill, a few peppercorns, and the bay leaves. This will add extra flavors to your cabbage.

4. Layering the cabbage: Add a layer of chopped cabbage in the jar, sprinkling more dill, pepper, and bay leaves. Continue adding layers of cabbage, pressing down each layer well to eliminate air and allow the juices to accumulate. Finish with a final layer of dill, pepper, and bay leaves.

5. Preparing the solution: In a pot, combine the water, vinegar, honey, and mustard seeds. Bring the mixture to a boil, then pour it hot over the cabbage in the jar, ensuring the cabbage is completely covered. This step will help speed up the fermentation process.

6. Fermentation: Cover the jar with a lid (without sealing it tightly) and leave it in the sun for 3-4 days. It is important that the jar is exposed to direct sunlight to achieve even fermentation. Check the jar daily and ensure that the cabbage is submerged in liquid – if necessary, you can add a little water to keep it covered.

Serving and Variations
Pickled cabbage is incredibly versatile! You can serve it as a salad alongside various dishes, such as grilled fish or roasted meat. It can also be used in summer soups with fresh vegetables or even as a filling for pastries.

If you want to add a personal touch, you can experiment with different spices, such as cumin or chili pepper, to achieve a spicy pickled cabbage.

Frequently Asked Questions
1. Can I use red cabbage?
Yes, you can use red cabbage for a colorful and equally tasty variant.

2. How can I tell when the pickled cabbage is ready?
The cabbage is ready when it becomes soft and flavorful. Taste it from time to time to check the acidity.

3. Can I keep pickled cabbage for more than 4 days?
Yes, once the cabbage is fermented, it can be stored in the refrigerator for a few weeks, but it is best consumed fresh.

Serving Suggestion
Serve pickled cabbage alongside a portion of fried anchovies and a tomato salad. This duo will bring an explosion of flavors and textures to your table, perfect for a summer day.

Enjoy your meal! So, get ready to enjoy summer pickled cabbage, a simple, healthy, and flavorful recipe that will surely become a family favorite!

 Ingredients: One of my favorite summer salads is the summer pickled cabbage, pickled in the sun for a few days. But as quickly as it pickles, it must be consumed just as quickly, as it oxidizes. - 4 kg of fresh cabbage; - 1 bunch of dill with flowers; - peppercorns; - bay leaves; - 120 g of salt. For the solution: - 1 l of water; - 1 tablespoon of honey; - 30 ml of wine vinegar; - mustard seeds.